Toast the chiles, remove the seeds and membranes, and soak in warm water for 20 minutes. Roast the tomatoes and peel them. Roast onion quarter and garlic.

Drain the chiles and transfer to a blender. Add the tomatoes, onion, garlic, marjoram, and chicken stock, then purée until smooth.

Heat the oil in a skillet, add the purée, and simmer for 10 minutes over low heat. Add salt to taste.

Dip a tortilla in the sauce and transfer to a plate. Place some chicken in the tortilla and roll it up. Place the enchiladas on a platter, cover with the remaining sauce, garnish with sliced onion, and sprinkle with the cheese. If you wish, you can top with a layer of cream and finely chopped cilantro.